How to Make Jams & Chutneys

Apricot & Cherry Jam

Ingredients:
6 apricots, pitted and diced
1 cup cherries, pitted and quartered
1/4 cup – 1/2 cup granulated sugar
A little bit of balsamic vinegar

Instructions:
1. Combine ingredients in a sauce pan or sauce pot. Bring to a simmer and cook until mixture thickens slightly, about 8-12 minutes. Mixture should reach a temperature of 220 degrees.
2. Let jam cool before storing. Store in a glass jar or Tupperware for up to two weeks.

Apricot Chutney

Ingredients:
12 apricots, pitted and diced
1/4 cup raisins
1/4 cup packed light brown sugar
1/4 apple cider vinegar
2 teaspoons grated ginger
2 tablespoons minced red onion
1 chili pepper, seeded and minced
4 cardamom pods

Instructions:
1. Combine ingredients in a sauce pan or sauce pot. Bring to a simmer and cook until mixture thickens slightly, about 8-12 minutes. Mixture should reach a temperature of 220 degrees.
2. Let chutney cool before storing. Store in a glass jar or Tupperware for up to two weeks.